Preheat oven to 200°C. In a mixing bowl beat all ingredients at low speed until moistened (about 1 minute). Spoon batter into greased muffin tin. Bake for 17-22 minutes or until lightly browned. Makes 12 muffins.

Preheat oven to moderately slow oven. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg and vanilla. Sprinkle the baking soda and salt over the mixture and combine. Add the flour last, mix well. Pour mixture into a loaf tin. Bake for 1 hour. Cool on a rack. Remove from pan and slice.

Mix with milk to fairly thick consistency. Pour mixture into a greased loaf tin. Bake in moderate oven 25-30 minutes

Preheat oven to 200°C. Grease a muffin tray. Sift flour in a large bowl. Rub butter until mixture resembles fine crumbs. Stir in chives and ¾ of the cheese. Make a well in the centre. Whisk the milk and egg together, add to flour mixture. Mix until the dough just comes together. Turn onto a floured surface and knead for 1-2 minutes or until dough is smooth. Shape dough into balls, place in muffin trays. Use a blunt knife to mark a shallow cross on the top of each muffin. Sprinkle with ham and remaining cheese. Bake for 20 minutes or until golden. Leave to Cool. Makes 12

Combine all ingredients. Shape tablespoonfuls of mixture into balls, place on tray in single layer, refrigerate for 30 minutes. Heat oil in frying pan, add meatballs, cook gently until well browned all over and cooked through. Makes 15

Microwave or boil potatoes, drain. Pour boiling water over peas, put aside. Heat oil in non-stick frying pan, cook onions till soft, add potatoes. Cook for 10 minutes, add peas. Leave to cool. Transfer to bowl. Stir in eggs, add parmesan to mixture, transfer back to frying pan. Cook over medium heat for 8 minutes or until set. Take pan and place under grill until the top of frittata is golden, just set and beginning to puff. Ease a knife around the edges to loosen, place a plate on top and up-end it. Remove the pan. Leave to cool, then slice.

Combine egg, salmon and parsley. Mix well, shape into eight fish cakes and lightly coat in breadcrumbs. Shallow fry until browned and heated through. Refrigerate. Makes 4

Soak noodles in warm water until soft. Rinse in cold water, drain and roughly chop. Combine all filling ingredients. Soak each rice paper wrapper separately in warm water for 30 seconds. Place each wrapper on a dry towel and pat dry. Place about 1 tbs filling on each wrapper and roll up tightly like a parcel. Makes 4